Red Velvet Cupcake Cookies

Red Velvet Cupcake Cookies are the best of both dessert worlds—soft and chewy like a cookie, but puffed and tender like a cupcake top. With their signature deep red hue, subtle cocoa notes, and a dreamy swirl of cream cheese frosting, these cookies are an irresistible treat. Whether you’re baking for Valentine’s Day, birthdays, or just because, these cookies are guaranteed to impress.

Why You’ll Love Red Velvet Cupcake Cookies

• Cupcake-meets-cookie: Soft centers with a domed, cakey top—just like a cupcake, but handheld!
• Beautiful red color: Eye-catching and festive with vibrant color that deepens as it bakes.
• Cream cheese frosting: Smooth, tangy, and sweet—frosting lovers rejoice.
• No piping bags required: Easy to frost and decorate.
• Freezer-friendly: Make ahead and frost when ready to serve.

Ingredients

For the Red Velvet Cookies:

• 1 & ½ cups (180g) all-purpose flour, spoon and leveled
• ¼ cup (20g) unsweetened cocoa powder
• 1 tablespoon instant milk powder
• 1 tablespoon cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
• 3 tablespoons vegetable oil (or any neutral flavored oil)
• ½ cup (100g) packed brown sugar, light or dark
• ½ cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon white vinegar
• 1 to 2 teaspoons red liquid-gel food coloring *see notes

For the Cream Cheese Frosting:

• 3 ounces (85g) block cream cheese
• 6 tablespoons (90g) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• 1 & ½ cups (195g) powdered sugar

Directions

Make the Cookies

1. Preheat oven & prep pans:
   Preheat your oven to 350°F (180°C). Line 2 large baking sheets with parchment paper and set aside.
2. Mix dry ingredients:
   In a medium bowl, whisk together:
   • All-purpose flour
   • Cocoa powder
   • Milk powder
   • Cornstarch
   • Baking powder
   • Baking soda
   • Salt
     Set aside.
3. Cream butter, oil, and sugars:
   In a large mixing bowl, beat together the softened butter, vegetable oil, brown sugar, and granulated sugar until smooth and well combined.
4. Add egg, vanilla, and color:
   Mix in the egg and vanilla extract until combined.
   Add white vinegar and 1 to 2 teaspoons of red liquid-gel food coloring (adjust as needed for your desired shade). Stir well. Note: The dough will be very bright at this stage but will deepen after flour is added.
5. Combine wet and dry:
   Fold the dry ingredients into the wet mixture until fully combined. The dough will be thick, sticky, and soft—like a cross between cookie dough and cake batter.
6. Portion the dough:
   Use a 3 to 4 tablespoon cookie scoop to drop rounded mounds of dough onto the prepared baking sheets, leaving about 3 inches of space between each. You should get about 12–14 cookies.
7. Bake:
   Bake in the preheated oven for 12 to 15 minutes, or until the cookies are puffed with slightly golden edges. The centers should be soft but set.
8. Cool:
   Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting

9. Cream butter and cream cheese:
   In a medium bowl, beat together the cream cheese and butter until completely smooth and lump-free.
10. Finish the frosting:
    Add vanilla extract and powdered sugar. Mix until smooth and creamy.
    If the frosting feels too soft, chill in the fridge for 30 to 60 minutes to firm it up before piping or spreading.

Decorate

11. Frost the cookies:
    Once completely cool, frost each cookie with a generous swirl of cream cheese frosting. Use a spoon, offset spatula, or piping bag.
12. Garnish (optional):
    If you have any leftover cookie dough or a broken cookie, crumble it and sprinkle over the frosted tops for a bakery-style finish.

Pro Tips and Variations

• Use gel or liquid-gel food coloring for best color without altering dough texture.
• Avoid overbaking to keep cookies soft and cakey.
• Don’t skip the vinegar! It enhances the cocoa and reacts with baking soda for texture.
• No milk powder? You can omit it, but it enhances the cake-like flavor.
• Want minis? Use a small cookie scoop and reduce bake time to 8–10 minutes.

Serving Suggestions

• Serve with coffee or milk for an indulgent afternoon treat.
• Perfect for Valentine’s Day, birthdays, or cookie swaps.
• Package in gift boxes or wrap individually with frosting protected.

Storage / Reheating

• Frosted cookies: Store in the refrigerator in an airtight container for up to 4 days.
• Unfrosted cookies: Store at room temperature for up to 4 days, or in the fridge for 1 week.
• Freezer tips: Freeze unfrosted cookies for up to 3 months. Thaw and frost just before serving.

FAQs

Can I make the dough ahead of time?
A: Yes! Chill the dough for up to 24 hours, but let it soften slightly before scooping.

Do I need milk powder?
A: It’s optional but enhances the creamy, cupcake-like flavor. Leave it out if you don’t have it.

Can I skip the cream cheese frosting?
A: You can, but it’s highly recommended—it’s what turns these cookies into cupcakes!

Can I freeze the frosted cookies?
A: It’s best to freeze unfrosted cookies and frost after thawing to maintain texture.

Conclusion

Red Velvet Cupcake Cookies are a brilliant marriage of two iconic desserts. With their soft, domed tops, chewy centers, and luscious cream cheese frosting, they’re bakery-style treats you can easily make at home. These cookies are as fun to bake as they are to eat—perfect for holidays, gifting, or a sweet indulgence anytime.

More Dessert Recipes You’ll Love :

Sicilian Whole Orange Cake

Cotton Candy Marshmallows

Healthy Energy Balls Recipe

Chewy S’mores Cookie Bars

Print